April 10, 2012

Pasta with leeks and oyster mushrooms

Pasta is one of my go-to favorites for a quick weeknight meal. I know that we shouldn't eat pasta very often and all that, but I love it! I started making this dish, or a version of it, a few years back and somehow it never made it to my blog until now. While my husband and I were eating it this time around, I was reminded of a time when we spent the weekend away in a cabin in a pretty secluded area (but it had a nice little kitchen). I made this pasta for our dinner one night. It was a wonderful weekend where we just hiked, read, played cards, and ate. I like dishes like these that are simple to make and still very satisfying.

Sometimes I change up the mushroom type, so feel feel free to try different ones. Oysters are quickly becoming one of my favorite mushrooms though. This pasta dish isn't full of a heavy sauce and it really makes the mushrooms and leeks the star of the dish. I also like to incorporate some chives and garlic (because almost everything is better with garlic). This dish will serve about four people. Serve with a green salad and some crusty bread if you like.

Start boiling the water. When boiling, salt the water and cook the pasta until just under al dente. Reserve about 3 cups of the pasta water because you will need it to make the sauce.

In the meantime, warm the butter and olive oil in a large skillet over medium heat. When warm, add the leeks (make sure to soak the leeks in cool water for a few minutes and agitate them to remove all the grit and sand - rinse and then dry them off before cooking). Stir and let cook, stirring only occasionally, until they soften and begin to turn golden. Then move them to the outer edges of the pan and add the mushrooms. Cook, stirring only occasionally, until they soften and begin to turn golden.

Then add the red pepper flakes, garlic, some salt, and a good grind of pepper. Stir and cook until fragrant, about 1-2 minutes. Add the wine and scrape the bottom of the pan to de-glaze. Reduce the heat to simmer and cook until the wine is almost completely reduced.

By this time your pasta should be done. Add the pasta to the skillet along with 2 cups of the cooking water. Stir well. Stir in the chives and lemon juice. Add the Parmesan. Stir, check for seasoning, and serve hot. If the pasta is too dry, add the remaining cup of pasta water. Top with extra chives or Parmesan, if desired.

The only experience I've ever had with oysters is doing that pick-a-pearl things they have at state fairs and stuff. I am working up the courage to go to an oyster bar though, and then I will surely try them cooked :)

Yum, I love pasta with mushrooms. I don't usually use oyster mushrooms, but you are making me want to buy them more often. I also rely on pasta for quick dinners, and I think you can definitely increase the nutritional value with lots of veggies!

i have never actually tried oyster mushrooms before-I do need to seek those out. Your pasta dish does have some great flavor ingredients and is fairly light. This does look like a very satisfying meatless meal-yum!